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1.
微藻是水产动物重要的生物饵料，能为水产动物提供丰富的营养。为了评估60Co-γ辐照处理对饵料微藻粉品质的影响，本试验探究了不同60Co-γ辐照剂量对饵料微藻球等鞭金藻(Isochrysis galbana)和三角褐指藻(Phaeodactylum tricornutum)藻粉的灭菌效果和营养价值的影响。结果表明，两种藻粉经过4和7 kGy两种不同60Co-γ辐照剂量处理后，细菌总数和霉菌总数较辐照前均显著降低(P<0.05)，大肠菌群均降低至检测限以下，沙门氏菌均未检出，辐照处理后微生物指标达到饲料卫生标准；两种藻粉的主要营养成分DHA/EPA、PUFA、总脂肪酸、总类胡萝卜素及粗蛋白含量均未显著降低(P>0.05)。且经7 kGy辐照处理后的球等鞭金藻藻粉在4℃避光条件下储存18个月内，细菌总数、霉菌总数、大肠菌群及沙门氏菌均无显著变化(P>0.05)。综上所述，辐照剂量为4～7 kGy的60Co-γ辐照能有效对球等鞭金藻藻粉和三角褐指藻藻粉进行灭菌，且不影响两种饵料藻粉的营养价... 相似文献
2.
气升式光生物反应器培养海洋微藻的中试研究 总被引：2，自引：0，他引：2
采用自行设计的600 L气升式光生物反应器对两种海洋微藻湛江叉鞭金藻和盐藻进行了中试实验，重点研究了设备中安装内置光源和补充CO2对于微藻生长和氮、磷含量的影响。结果表明：不同光质的内部光源对微藻作用不同，叉鞭金藻在蓝光和红光下生长最好，盐藻生长最快为红光组和白光组，而且补充内置光源使两种微藻氮含量升高，但对藻体磷含量影响不大；补充高浓度CO2(700 μL·L-1以上)能明显提高两种微藻生物量，并使藻体氮、磷含量有所增加。用该技术培养的微藻生长速度快，产量稳定，中试实验结果可为进一步推广应用奠定基础。 相似文献
3.
球等鞭金藻三级培养过程中生长差异明显,在完全灭菌的一级培养中生长最佳,在未灭菌的三级培养中生长最差。为揭示培养过程中藻际细菌群落多样性与其生长差异的相关性,以球等鞭金藻(Isochrysis galbana)为研究对象,利用Illumina HiSeq平台通过高通量测序的方法对球等鞭金藻三级培养过程中细菌群落多样性进行研究。结果表明,一、二、三级培养组之间的藻际细菌群落组成差异明显。Shannon和Simpson指数分析说明,一级培养组中细菌群落多样性显著低于二级和三级培养组。MetaStat分析发现,一级和三级培养组之间存在两株丰度显著差异的细菌,其中麦氏交替单胞菌(Alteromonas macleodii)在三级培养下丰度显著高于一级,而红球菌(Rhodococcus erythropolis)相反。进一步通过2216E平板涂布法分离并鉴定了麦氏交替单胞菌等17株球等鞭金藻藻际环境细菌;系统进化树构建结果显示,整个进化树分成13个分支,分别对应13个属,包括交替单胞属(Alteromonas)、假交替单胞属(Pseudoalteromonas)、海杆菌属(Marinobacter)等。本研究结果为探索藻菌互作机理奠定了基础,有助于提高水产养殖过程中球等鞭金藻的产量和质量。 相似文献
4.
为深入了解饵料微藻中类胡萝卜素在双壳贝类生长发育阶段中的吸收和代谢过程,本试验选择我国重要的滩涂养殖贝类——厚壳贻贝(mytilus coruscus)作为研究对象,采用液相色谱-质谱联用技术(HPLC-MS)分析饵料微藻喂养后的幼虫阶段——担轮幼虫、D形幼虫、壳顶期、眼点期和稚贝期中类胡萝卜素分布和代谢变化。结果表明,在9种饵料微藻中,叉鞭金藻和牟氏角毛藻的总类胡萝卜素含量最高,分别达到1 290.7和1 326.4 mg·kg-1。外源摄入这两种饵料微藻后,幼虫阶段中共鉴定出5种类胡萝卜素,包括1种新合成类胡萝卜素(贻贝黄素)和4种微藻来源类胡萝卜素(α-胡萝卜素、β-胡萝卜素、岩藻黄酮醇、岩藻黄素),其中岩藻黄素的含量最高,与微藻中岩藻黄素含量高的现象一致。担轮幼虫中未检测到类胡萝卜素,而贻贝黄素仅从壳顶期开始检出。类胡萝卜素的变化与发育阶段呈正相关,从D形幼虫到壳顶期,岩藻黄酮醇、岩藻黄素、α-胡萝卜素和β-胡萝卜素的累积最为迅速,分别增加了20.3、20.3、8.0和1.5倍,并在稚贝期达到最高值。此外,与类胡萝卜素吸收代谢相关的基因ABCA1、SRB1和βCMOOX的表达量均显著上调。其中,参与合成代谢的βCMOOX表达最显著,从壳顶期到稚贝期,其表达量增加了38.2~43.3倍,表明该基因可能参与了壳顶期贻贝黄素的合成。本研究结果为了解贝类生物中类胡萝卜素的生物合成过程及代谢途径提供了基础数据。 相似文献
5.
为解析湛江等鞭金藻(Isochrysis zhangjiangensis)野生藻株(IZ)与常压室温等离子体技术诱变获得的耐高温诱变藻株(IM)藻际细菌群落与耐高温能力的关联性,本研究采用16S rDNA扩增子测序方法对两株藻在25℃和35℃下细菌群落多样性进行分析。ACE和Chao1指数分析表明,25℃下培养两株藻的细菌群落组成无显著差异,但35℃下IM组(IM35L)中细菌群落多样性显著高于IZ组(IZ35L)。无度量多维标定法(NMDS)分析表明,25℃下IM组(IM25L)和IZ组(IZ25L)的藻际细菌群落较为相似,而35℃下两者的藻际细菌群落差异明显。另外,IM25L、IZ25L和IZ35L组中丰度前三的属均一致,但IM35L组中噬冷菌属(Algoriphagus)细菌相对丰度明显提升。MetaStat分析发现,变形菌门红螺菌目细菌阿尔法变形菌DG1252(Alpha proteobacterium DG1252)在25℃下IZ组和IM组的丰度无明显差异,但在35℃下IM组的丰度显著高于IZ组。因此,湛江等鞭金藻耐高温能力与其藻际细菌多样性存在关联,其中噬冷菌属细菌和阿尔法变形菌DG1252可能与IM的耐高温性状密切相关。本研究为深入探究湛江等鞭金藻高温抗逆性与藻际细菌之间的联系奠定了基础,有助于夏季高温条件下贝类饵料微藻的培育和扩繁。 相似文献
6.
为了探究辐照对甲鱼预制菜挥发性风味成分的影响,采用0、4.7、7.1、9.9 kGy剂量60Co-γ射线辐照处理甲鱼预制菜,通过感官评定并利用电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析辐照前后挥发性风味成分的变化。结果表明,5 kGy以内剂量辐照对甲鱼预制菜的感官品质无明显影响,高于5 kGy会影响其气味和滋味,进而可能产生异味。辐照对甲鱼预制菜特征气味引起的差异主要表现在传感器响应值较高的芳香成分和有机硫化物、氮氧化合物、甲烷、醇类和醛酮类物质,利用主成分分析(PCA)和线性判别分析(LDA)能够有效区分经不同剂量辐照处理的甲鱼预制菜。4.7 kGy组与对照组气味差异较小,7.1、9.9 kGy组与对照组差异相对较大。不同剂量辐照后甲鱼预制菜挥发性成分的种类增加,醛类、酸类相对含量降低,烃类、芳香族类、酮类、酯类相对含量升高,醇类、含氮含硫及杂环类相对含量先降低后升高。相对气味活度值(ROAV)分析结果表明,壬醛、癸醛、辛醛、己醛、庚醛、1-辛烯-3-醇和2-戊基呋喃是甲鱼预制菜的关键风味成分,苯甲醛、苯乙醛、(E,E)-2, 4-癸二烯醛对其风味具有重要修饰作用。辐照后辛醛、己醛、1-辛烯-3-醇对甲鱼预制菜总体风味的贡献率降低,庚醛、2-戊基呋喃的贡献率先降低后增加,苯乙醛的贡献率增加并成为关键风味成分。因此,建议采用不超过5 kGy剂量的60Co-γ射线辐照处理甲鱼预制菜,在杀菌的同时最大限度保持其原有风味。本研究结果为辐照技术在甲鱼预制菜杀菌保鲜中的应用提供了科学依据。 相似文献
7.
为探究盐度对湛江等鞭金藻(Isochrysis zhanjiangensis)生长、脂肪酸组成及藻际菌群的影响,本研究将湛江等鞭金藻置于4个盐度(12、18、24和30)下进行半连续培养,达到稳定生长状态后测定细胞密度(OD750)、叶绿素荧光参数及脂肪酸组成,并分析藻际菌群组成。结果表明,湛江等鞭金藻在盐度18~24下有着较高的细胞密度、最大光化学效率(Fv/Fm)及有效光化学效率(F'v/F'm)。盐度12、18和24下脂肪酸组成无显著差异。盐度30下饱和脂肪酸显著高于其他三组,而不饱和脂肪酸显著低于其他三组。综合来看,盐度18~24是湛江等鞭金藻生长和不饱和脂肪酸积累的最适盐度范围。采用16S rDNA扩增子测序分析藻际菌群,从Chao1、ACE和Shannon指数推测盐度12下藻际菌群多样性显著高于其他三组。主坐标分析(PCoA)表明,盐度18、24和30组间藻际菌群组成相似,与盐度12组差异明显。藻际菌群组成分析显示盐度12下优势菌为变形菌门(Proteobacteria),占比为92.70%,其中占比最多的属为短波单胞菌属(Brevundimonas)。盐度18、24和30下优势菌为蓝菌门(Cyanobacteria),占比分别为97.63%、97.41%和93.51%,说明盐度12和盐度≥18对于湛江等鞭金藻是两个差异巨大的生长环境,会使其藻际菌群组成发生剧烈变化。本研究为湛江等鞭金藻培养方案优化提供了数据支持,同时为深入探究盐度对湛江等鞭金藻藻际菌群的影响奠定了基础。 相似文献
8.
为实现鱼粉加工副产物的高值化利用,本研究对鱼粉加工压榨液经酶解发酵后的挥发性风味及游离氨基酸含量进行了分析。结果表明,鱼粉加工压榨液经酶解发酵后,其滋味成分、游离氨基酸含量、呈味强度和呈鲜能力明显增加,且其牛磺酸含量高达0.263 g·100mL-1,远高于市售鱼露。挥发性风味分析表明,酶解和发酵显著改善了鱼粉加工压榨液的风味,其醛醇类化合物、吡嗪类以及含硫类化合物含量均有所增加,酮类物质含量下降,其风味与市售鱼露相当。本研究为鱼粉加工压榨液或其他水产品下脚料的综合利用提供了有效手段。 相似文献
9.
采用药浴方式,研究了一种新型消毒剂——聚六亚甲基双胍对凡纳滨对虾受精卵、无节幼体、幼虾、成虾的毒性及饵料藻类的影响。结果表明,聚六亚甲基双胍对凡纳滨对虾幼虾24、48h的LC50为64.1mg·L^-1和31.13mg·L^-1,安全浓度Sc为2.20mg·L^-1;聚六亚甲基双胍对凡纳滨对虾成虾24、48h的LC50为66.17mg·L^-1和32.16mg·L^-1,安全浓度Sc为2.28mg·L^-1,为了保证凡纳滨对虾的安全性,聚六亚甲基双胍的用量应控制在0.5mg·L^-1之内;聚六亚甲基双胍在125mg·L^-1浓度内对受精卵的孵化率无明显影响,0.5mg·L^-1浓度以内对无节幼体的变态率无明显影响。聚六亚甲基双胍对球等鞭金藻和亚心形扁藻表现出了明显的剂量-效应关系,其对球等鞭金藻和亚心形扁藻的生长不产生抑制的最高浓度为5mg·L^-1;聚六亚甲基双胍对球等鞭金藻48、96、144h的EC50为27.01、34.95mg·L^-1和33.14mg·L^-1;亚心形扁藻为34.65、28.73mg·L^-1和20.57mg·L^-1,聚六亚甲基双胍对两种藻类的安全浓度分别3.5mg·L^-1和2.9mg·L^-1,表明聚六亚甲基双胍对亚心形扁藻的影响更明显。 相似文献
10.
烫漂时间对香椿嫩芽颜色及挥发性风味成分的影响研究 总被引：1，自引：0，他引：1
为了研究香椿嫩芽烫漂过程中颜色热降解规律及挥发性风味成分的变化,分别采用分光光度法和光电反射光度法对香椿嫩芽叶绿素含量和色差进行测定,同时利用顶空固相微萃取及GC-MS联用技术对不同烫漂时间下香椿嫩芽的挥发性成分进行鉴定,并对各种处理后的风味物质进行主成分分析。结果表明,香椿嫩芽叶绿素降解和绿色损失均属于一级动力学反应,且叶绿素的减少与绿色损失相关性较好,呈极显著水平。烫漂后香椿嫩芽挥发性成分种类增多,含硫类等呈刺激性气味的化合物相对含量减少,烯类等呈柔和气味增加,提升了香椿的香味品质。综合颜色及挥发性成分随烫漂时间的变化规律,确定最佳烫漂时间为30s。主成分分析结果显示,第1、第2和第3主成分累积贡献率达98.742%,能够较好的代表原始数据所反应的信息。第1主成分包含噻吩类、烯类、醇类和醛类,贡献率大小为噻吩类烯类醇类醛类;第2主成分包含酮类和其它类,贡献率大小为酮类其它类;第3主成分为烃类。本研究结果为香椿嫩芽精深加工过程中颜色和风味的控制提供了理论依据。 相似文献
11.
Effect of unialgal diets on the composition of fatty acids and sterols in juvenile ark shell Tegillarca granosa Linnaeus 总被引：1，自引：0，他引：1
Xu J Zhou H Yan X Zhou C Zhu P Ma B 《Journal of agricultural and food chemistry》2012,60(15):3973-3980
This study has investigated the effects of six different unialgal diets ( Chaetoceros calcitrans , Platymonas helgolandica , Chlorella sp., Isochrysis galbana , Nannochloropsis oculata , and Pavlova viridis ) on the composition of fatty acids and sterols in juvenile ark shell Tegillarca granosa Linnaeus. The best feeding effects on the growth of shellfish were found in C. calcitrans, followed by I. galbana and P. viridis, whereas Chlorella sp. and N. oculata exhibited relatively poor effects. The fatty acid and sterol compositions in the six microalgae and the juvenile ark shell after feeding were analyzed, and 39 fatty acids and 18 sterols were identified. Although the results demonstrate a close correlation between the sterol compositions in algal species and juvenile ark shell, a similar correlation was not observed between fatty acids. In the juvenile ark shell fed microalgae, the ratio of total saturated fatty acids (SFA) rapidly decreases, whereas the proportion of total polyunsaturated fatty acids (PUFAs) increases considerably. The abundances of AA, EPA, and DHA increase most significantly in shellfish with better growth (fed C. calcitrans, I. galbana, and P. viridis). The number of sterol species is reduced, but the total sterol content in groups fed corresponding microalgae increases, and abundant plant sterols, instead of cholesterol, are accumulated in juvenile ark shell fed appropriate microalgae I. galbana and P. viridis. Therefore, to be more conducive to human health, I. galbana and P. viridis, of the six experimental microalgae, are recommended for artificial ark shell culture. 相似文献
12.
《Cereal Chemistry》2017,94(2):170-176
The volatile components from 13 commercially valuable foxtail millets from China were investigated by means of gas chromatography–mass spectrometry combined with simultaneous distillation extraction. A total of 52 volatile compounds were identified in all of the samples: 19 aldehydes, 5 alcohols, 10 ketones, 9 hydrocarbons, 6 benzene derivatives, and 3 others. Here, 23 common constituents were found in all samples. Aldehydes were the predominant volatile components in various cultivars. The importance of each volatile was assessed on the basis of odor thresholds and odor activity values (OAVs). Here, 35 volatile compounds were described using aroma character, and 24 volatile compounds were found to be odor‐active compounds. Another 11 common constituents were found in all samples. The components with the highest OAVs in most cultivars were (E )‐2‐nonenal and (E,E )‐2,4‐decadienal. Most of the other aldehydes also had high OAVs. Some of the ketones, alcohols, benzene derivatives, and other compounds were found to contain an odor‐active compound in several cultivars of foxtail millet. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the OAVs of aroma compounds enabled good differentiation of most cultivars. 相似文献
13.
R.‐L. Heini K.‐M. Oksman‐Caldentey K. Latva‐Kala P. Lehtinen K. Poutanen 《Cereal Chemistry》2001,78(6):707-714
Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and iso butanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65–93°C and 65–85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect. 相似文献
14.
采用气相色谱-离子迁移谱分析黄大茶加工过程挥发性成分 总被引：1，自引：1，他引：0
茶叶加工对茶叶香气的形成至关重要。为了研究黄大茶加工过程中香气成分的组成及变化规律,采用气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)技术对黄大茶加工过程的挥发性成分进行分析。定性分析、鉴定茶叶挥发性成分,构建黄大茶加工过程挥发性成分的差异谱图,并以鉴定的挥发性成分对黄大茶加工过程进行主成分分析。共鉴定出挥发性成分40种,主要有醇类、酮类、醛类、酯类和杂环类化合物。杂环类和醛类化合物是黄大茶挥发性成分的主体部分,且杀青之后,杂环类化合物的含量随着加工过程的进行逐渐增加,醛类化合物的相对含量在初烘之后呈现显著性增加,而醇类及酮类挥发性成分的相对含量在初烘之后显著性降低(P0.05)。具花香的氧化芳樟醇只在初闷之前的样品中得到鉴定,在鲜叶中的含量最高,达21.98%,而1-辛烯-3-酮及苯乙酮只在初烘之后的样品中得到鉴定。通过GC-IMS的指纹图谱可知,苯甲醛、2,5-二甲基呋喃、糠醛及二甲基二硫等挥发性成分构成了经"拉老火"工序的黄大茶的特征峰区域。在一定程度上,主成分分析能够将黄大茶加工过程样品进行区分,表明气相色谱-离子迁移谱分析可为黄大茶加工过程的判别区分提供可能。相较于传统的茶叶挥发性成分检测分析技术,气相色谱-离子迁移谱具有快速、高效、绿色环保的特点。研究结果提供一种新的茶叶挥发性成分的检测分析方法,同时为茶叶加工过程监测及品质控制等提供了一定参考依据和理论基础。 相似文献
15.
Jeleń HH Obuchowska M Zawirska-Wojtasiak R Wasowicz E 《Journal of agricultural and food chemistry》2000,48(6):2360-2367
Headspace solid-phase microextraction (HS-SPME) was used to isolate the volatile compounds, which are formed during peroxidation of fatty acids in vegetable oils. Isolated compounds were characterized by GC-MS and quantified using GC with FID detection. Four fibers for HS-SPME method development were tested, and the divinylbenzene/carboxene/PDMS fiber was selected as providing the best detection of analyzed compounds. Extraction curves, limits of detection, repeatability, and linearity were investigated for 14 aldehydes, ketones, hydrocarbons, and alcohols being products of fatty acids autoxidation. Limits of detection for 11 of these were below 1 microg/L. For quantitative purposes, to minimize the influence of temperature on hydroperoxide formation and the changes in the volatiles profile of the extracts, sampling was performed at 20 degrees C. For compound characterization by GC-MS, sampling temperature of 50 degrees C was applied. The developed method was applied to the analysis of refined and cold-pressed rapeseed oil stored at 60 degrees C for 10 days, and for 10 different vegetable oils of various degree of peroxidation. All samples were subjected to sensory analysis. The results of PCA sensory analysis were related to the amount of volatile compounds isolated by SPME method. In cases where the amount of compounds was highest, the samples were perceived as the worst, whereas those with low levels of volatile compounds were the most desired ones according to sensory evaluation. The relation was observed for both total volatiles, quantified C5-C9 aldehydes, and 14 compounds selected in method development. SPME revealed to be a rapid and sensitive method for the extraction and quantitation of trace volatile compounds from plant oils even at ambient temperature. 相似文献
16.
Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid. 相似文献
17.
18.
Morales P Fernández-García E Nuñez M 《Journal of agricultural and food chemistry》2005,53(17):6835-6843
Production of volatile compounds by seven Pseudomonas strains belonging to six different species, Ps. brenneri, Ps. graminis, Ps. libanensis, Ps. lundensis, Ps. putida, and Ps. rhodesiae, was investigated, with the aim of elucidating their possible contribution to the volatile profile of cheese. Laboratory-scale cheeses were made from pasteurized milk of low bacterial counts separately inoculated with approximately 10(5) colony-forming units/mL of each Pseudomonas strain and ripened for 12 days at 10 degrees C. A total of 122 volatile compounds were identified in cheeses by GC-MS of the dynamic headspace. The abundance of 62 compounds, belonging to eight chemical groups (aldehydes, ketones, acids, esters, alcohols, hydrocarbons, benzene compounds, and sulfur compounds) increased during ripening for at least one of the strains. Most groups of volatile compounds were more abundant in the outer part of cheeses than in the inner part, in agreement with the aerobic metabolism of the genus Pseudomonas and coinciding with the higher counts in the outer part. Production of volatile compounds in cheese by Pseudomonas was shown to be species-dependent. 相似文献
19.
Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. 相似文献